LEMON BERRY BARS

These Lemon Berry Bars are bright, tangy, and lightly sweet — the perfect handheld treat for a summer picnic. With a buttery shortbread crust, a zesty lemon filling, and bursts of fresh berries, they’re easy to slice, stack, and share.

Prep time: 20 minutes

Bake time: 35–40 minutes

Chill time: 1 hour (recommended for clean slicing)

Total time: About 2 hours

Servings: Makes 16 bars

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Ingredients:

For the Crust:

1 cup (2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the Lemon Berry Filling:

1 cup granulated sugar
2 tablespoons all-purpose flour
3 large eggs
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1/2 cup fresh raspberries or blueberries (or a mix)
Optional Topping:
Powdered sugar, for dusting

Instructions:

Preheat oven to 350°F (175°C). Line a 9x9-inch pan with parchment paper and lightly grease.
In a medium bowl, mix melted butter, sugar, flour, and salt until combined. Press firmly into the bottom of the prepared pan. Bake for 15–18 minutes or until lightly golden.
While the crust bakes, whisk sugar and flour in a bowl. Add eggs, lemon juice, and zest, and whisk until smooth. Gently fold in the berries.
Pour filling over the warm crust. Return to oven and bake for 20–25 minutes, until the center is set and just slightly jiggly.
Let cool completely, then chill in the fridge for at least 1 hour before slicing. Dust with powdered sugar before serving, if desired.

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